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Spicy Stir-Fried Shrimp


The spiciness of stir-fried shrimp is balanced by the mild flavors of coconut noodles and baby bok choy.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, July 2004


  • 1 tablespoon vegetable oil
  • 1 shallot, thinly sliced
  • 1 pound large shrimp (about 16), peeled and deveined, tails left intact
  • 2 tablespoons Asian chili sauce
  • 1 tablespoon sugar
  • Coarse salt and freshly ground pepper


  1. Heat oil in a large skillet over medium-high heat until hot but not smoking. Add shallot, and cook until softened and light golden, 2 to 3 minutes.

  2. Add shrimp, chili sauce, and sugar; cook, stirring constantly, until shrimp are pink and opaque, 3 to 4 minutes. Season with salt and pepper. Serve with coconut noodles and bok choy.

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